Prep 10 mins
Cook 30 mins
Super easy Jewish cake and you get to use the food processor!
- 1 1⁄2 cups sugar
- 1⁄4 cup unsalted butter
- 2 large eggs
- 1 cup milk
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 lemon rind, grated
- confectioners' sugar (optional)
- Place the sugar and the butter together in a food processor with the steel blade and process until creamed.
- Add the eggs and the milk, pulsing after each addition. Then add the flour, baking powder, and the lemon rind, pulsing until a smooth mass is formed.
- Place the dough in a greased and floured 9- by 9-inch square baking pan. Pat down and bake in a preheated 350°F oven for 30 minutes. When cool enough to handle, turn out on a rack.
- Sprinkle with confectioners’ sugar, slice, and serve.
I grew up making this cake. My great aunt handed it down to me. We always put a chocolate fudge icing on it and for the holidays she would add mincemeat to it and it was always a big hit either way.
I halved the recipe and made this in a small spring form pan. I added two teaspoon of lemon juice as well as the lemon zest, and my Poor Man’s cake (just LOVE the name!) was moist and flavoursome. For a touch of decadence, we ate it with lemon curd. Delicious! Thanks for sharing this recipe, KmartKlutz!
This is a good, basic cake. I tried a piece sprinkled with sugar, as suggested, a piece with chocolate frosting, and a piece with cream cheese frosting. It was much better with the sugar and the cream cheese frostings than with the chocolate. I should try it with fresh strawberries…